What's New?

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New Balances 1(sold out)/2/3/4/5

There's a new trend alert that I've jumped right in with! We've been seeing fashionable sneaker style since last spring, but New Balances are new for spring 2015. I love the idea of throwing on stylish sneaks with anything from a dress, to skinny jeans, to a midi or cut-offs! 

When I was in New York back in January it was easily apparent that the tennis shoe trend was alive. I suddenly felt silly in my cute boots when everyone around me looked so practical and cool in their sneakers. Those poor New Yorkers have probably been waiting for this trend to happen for years with all the walking they have to do. I quickly added "stylish sneakers" to my to-buy list after that trip. 

I have this weird thing where I only like white or light colored tennis shoes. My feet look funny in dark or multi-colored sneakers. I don't know, just a weird Annie quirk. Anyway I love all the New Balances I have been seeing, but couldn't decide because they were all a little too vibrant for me. I purchased these at J.Crew a few weeks ago and they're perfect. 

Now that all the snow has melted and the sun finally came out in Oklahoma I've loved toting around in my new shoes!

Annie

Mini Lavender Cupcakes

It's cupcake day round 2! Yesterday I posted about these Blueberry Lemon cupcakes, but today is all about my Mini Lavender cupcakes. Ever since I made these White Chocolate Lavender Cookies last summer, I've had lavender desserts on my radar.

I despise the scent of lavender when it comes in the form of body lotion or candles, but put it in food and it's a whole other ball game. I even put it in my smoothie the other day. 

I made these cupcakes in minis partially because everything is cuter in mini form and partially because I needed the batter to stretch farther than just 12 cupcakes. That being said you could easily adapt this recipe to make regular sized cupcakes. 

Mini Lavender Cupcakes with Cream Cheese Frosting
yields 24 mini cupcakes of 12 regular

Ingredients:
1/2 cup sugar
1/4 tsp. dried lavender buds
1 stick unsalted butter, at room temperature
2 eggs
1 cup flour
1 1/2 tsp. baking powder
1/4 tsp. salt
2 Tbsp. milk

For the frosting:
1 block cream cheese, softened
3 Tbsp. unsalted butter, at room temperature
1 1/3 cup powdered sugar, sifted
red and blue food coloring
lavender buds for decorating

Directions:
Preheat your oven to 350 degrees. Line a mini cupcake pan with liners and set aside. 

Put the sugar and the lavender buds in a food processor and process briefly to combine. Place the butter and lavender sugar into a bowl of an electric mixer. mix together until light and fluffy. Beat the eggs into the butter mixture, one at a time until fully combines.  In a separate bowl sift in the dry ingredients then stir into the mixer. Stir in the milk.

Using a mini cookie scoop or rounded tablespoon, spoon the mixture into the paper liners. If making minis, bake for 9-10 minutes or until a toothpick comes out clean. If you are making regular sized cupcakes, bake for 18 minutes. 

While the cupcakes are cooling, beat the cream cheese, butter and sifted powdered sugar together. Add two drops of red coloring and one of blue. Mix in the food coloring. Add more coloring, one drop at a time if you want it to be brighter. Frost your cupcakes and sprinkle a few extra lavender buds on top to decorate!

I know cupcakes are like so 2010, but these are worth it. 

Annie

Lemon Blueberry Cupcakes

Lemon is one of my favorite flavors when it comes to baked goods. Throw in any kind of fruit and the best just got better. I don't know if you were able to gather from my social media or not, but last week my sorority hosted our annual philanthropy event, Kappa Kupcakes. As is sounds, we sell tickets benefiting a local organization, bake cupcakes and fill a room with sweets for our guests to walk through and eat all the sugar they can. 

I take this event a little more more serious than others. I've been baking cupcakes for this for the past five years. Yes, I was sending over cupcake donations when I was still in high school. You can see my past creations here, here and here. 

I've had this blueberry lemon cupcake recipe bookmarked since I started baking up kappa kupcakes. While going through which recipes I should use this year, one of my friends suggested I make blueberry lemon; time to pull this recipe out of hiding. 

We hosted our most successful event yet and my cupcakes went quicker than any other year. A true test that this recipe is a winner. 

Lemon Blueberry Cupcakes with Lemon Cream Cheese Frosting recipe adapted from Annie's Eats
yields 16 cupcakes

Ingredients:
1/2 cup flour
1½ tsp. baking powder
1/4 tsp. salt
8 Tbsp. unsalted butter, at room temperature
3/4 cup sugar
Zest of  1 lemon
2 large eggs
1 tsp. vanilla extract
2 Tbsp. lemon juice
½ cup milk
1 cup fresh blueberries

For the frosting:
8 oz. cream cheese
5 Tbsp. unsalted butter, at room temperature
3 cups powdered sugar, sifted
1 Tbsp. freshly squeezed lemon juice
Zest of 1 large lemon
Additional fresh blueberries, for garnish

Directions:
Preheat your oven to 350 degrees. Line two cupcake pans with paper liners. In a medium bowl, combine the flour, baking powder and salt; whisk together and set aside. In the bowl of an electric mixer, combine the butter, sugar and lemon zest. Beat together on medium-high speed until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, mixing well after each addition. Beat in the vanilla and lemon juice. With the mixer on low, mix in half of the dry ingredients just until incorporated. Blend in the milk. Mix in the remaining dry ingredients, beating just until incorporated.

In a small bowl, toss the blueberries with 2 tablespoons of flour. Using a spatula gently fold the berries into the cake batter. Using an ice cream scoop or 1/4 measuring cup, divide the batter evenly between the prepared liners. This will ensure you have the perfect even amount of filling in each cupcake. Bake 20-22 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pans 5 minutes, then transfer to a wire rack to cool completely.

To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer. Beat on medium-high speed until well combined and smooth, about 2-3 minutes. Mix in the lemon juice and lemon zest. Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth. Frost cooled cupcakes however you like and garnish with fresh blueberries!

Check back tomorrow for more cupcake baking!

Annie

Bites of My Life

Oh boy am I happy to move forward into spring. After multiple rounds of winter weather, I could care less that I lost an hour of sleep Sunday night if it meant enjoying two more hours of sunlight in the evening. This is one of the best times of year in my opinion. Although, this time it's starting to feel very different. 

We have one week of school, then next week is spring break, then I graduate in less than two months. This set in heavy over the weekend and I'm starting to get sentimental. Every new season brings change. I thought I was ready for this change, but I'm quickly realizing I'm not as prepared as I thought. A huge life change of living in a new city, not being around the same people everyday and starting a new job in the real world is happening whether I'm ready or not. 

-Awesome lunch trying out a new sushi spot. I can honestly admit I chose my roll based on it looking like a caterpillar...I'm five. 

-A night of baking with some of my favorite people. We made these super easy neapolitan cupcakes by just layering chocolate and vanilla cake batter and topping with strawberry frosting!

-Cross your fingers this was our last round of winter weather. I don't mind the snow days off from school, but I'm ready for some serious spring temperatures!

-My sorority philanthropy is all about the cupcakes! I love scouring Pinterest weeks in advance to plan what recipes I'm going to make. These mini lavender cupcakes and a recipe for lemon blueberry cupcakes are to come this week!

-I used some of my leftover lavender to make this amazing berry lavender smoothie. I'm on a lavender kick and you guys are about to reap the benefits. 

-A serious craving for a local breakfast spot was cured on Friday! Huevos Rancheros and hash browns really got my weekend going. 

-Happend to make a trip to Whole Foods on the perfect day and at the right time. Y'all know I love free samples and they had a whole spread of street food out front!

-Got all dolled up for a great Saturday night, but first mom and I had to pull out the pre-party cheese!

-Such a great weekend with my best of friends, but quickly realized we only have 7 weeks left all together. 

Annie

Guest Post: Sense Appeal XXIX

MB here taking over TAB for the day from BOD. Some call me Moll and for a few it's Bridge, but all of you probably know me as Annie's blogger bestie. 

I'm honored to have that title and to guest post today, sharing my 29th edition from my regular 'Sense Appeal' series. It looks, feels and sounds (pun intended) a lot like Annie's 'Bites of My Life' posts with a focus on what has especially aroused each one of my senses in the past week. 

for the eyes: 

Inspiration board at the Camille Styles office fed our creative juices on the fifth and final day of the work week, Friday!

Click here to see me and Olivia's original, orange bloody mary that went live yesterday on the site. 

for the mind:

I watched the sun rise on Sunday and Monday morning. Until my Dallas friends reminded me how unpleasant their trek home is on I-35, I took the scenic trip to Houston for granted. 

So, this weekend, I soaked it up for all it was worth, finding it all the more therapeutic in the wee hours of the morning. It reminded me of this article, noting how we can take "immense pleasure in the natural world [because] all the natural world bears the stamp of the God that made it." 

for the ears:

A story in lieu of a song this go-around. 

I'm studying visual communications for my thesis, so Sister Corita Kent's ability to look at pop culture images "from a slightly different angle" spoke to me. 

She makes art out of ads, turning mere marketing into powerful messages like in this Beatles poster: 

Listen here for more on how this nun made a lasting and loving influence on the world of pop art. 

fashion for feel:

In need of a mid-weight jacket on a mild Texas winter day, I bent (broke, really) the fashion rule of avoiding white before Easter with this blazer from Chico's. 

Chanel had a spare after this shoot and encouraged me to add it to my closet, the perfect addition to the more professional wardrobe I'm building slowly but surely. 

for taste:

Grandma's hummus spread on Ezekiel english muffins, topped with barely pickled cucumbers. 

I've never pegged myself a picky eater. I'm not even partial when it comes to one part of the food pyramid over the next; though lately, my taste buds are becoming more selective when it comes to my favorites. 

I'll forever be the number one fan of brussels from Fresa's and pitas from Smoothie Island. And in today's grocery store landscape where hummus varieties are as vast as cereal, I choose grandma every. single. time.

I finally made my way to grandma's (now operated by granddaughter) kitchen, The Mediterranean Chef Café, where they offer a small lunch menu as well as their wholesale goods. Grandma shows the love as all first timers leave with hummus on the house. 

Hope I too have spread some love and inspiration on my first guest post. Happy Friday's Eve!